Roasted Brussels Sprouts with a Sherry Wine Reduction
Serves 4 as a side
1 pound Brussels sprouts
¼ cup olive oil, divided
1 small red onion, thinly sliced into rings
½ teaspoon sea salt
½ cup sherry wine
Preheat your oven to 400 degrees Fahrenheit.
Slice off the very tip of the stem of each Brussels sprout and cut in half lengthwise. In a bowl, toss the Brussels sprouts with ½ the olive oil. Spread on a baking sheet and roast for 30 minutes.
Meanwhile, heat the remaining olive oil in a small nonstick pan over medium high heat. Add the sliced onions, a pinch of salt and cook for 5-10 minutes. Stir frequently until the onions start to burn. Add the sherry to the pan and continue cooking and stirring for another 5 minutes until the alcohol has burned off. Transfer the Brussels to a serving plate and top with the onions and pan juices.